1 kg of cassava flour
1 kg of small, cleaned shrimp
1 cup of coconut milk
1/2 cup of dendê oil
1/2 cup of olive oil
To taste: salt and pepper
A generous amount of chopped cilantro (salsa and coriander)
1 head of finely chopped onion
1 garlic tooth
To taste: lime juice and Malagueta peppers
1 kg of cassava flour
1 kg of small, cleaned shrimp
1 cup of coconut milk
1/2 cup of dendê oil
1/2 cup of olive oil
To taste: salt and pepper
A generous amount of chopped cilantro (salsa and coriander)
1 head of finely chopped onion
1 garlic tooth
To taste: lime juice and Malagueta peppers
Clean and season the shrimp with salt, lime juice, and pepper to taste
Let them marinate for 30 minutes
Fry the shrimp in olive oil, along with the chopped onion
Add 1 cup of water to the skillet to achieve a sufficient broth
In a bowl, combine the cassava flour and the shrimp mixture, adding coconut milk, dendê oil, and other seasonings
Mix well until you have a homogeneous mass
Shape the fritters slightly larger than croquettes
Wrap each one in aluminum foil and bake for about 20 minutes
Serve on the same paper used for appetizers.
